PART THIRTYFOUR: THE ARTISTIC PART OF BEEN A CHEF: FOOD PRESENTATION

THE ARTISTIC TOUCH

Food presentation, the art of presenting food on a plate, platter, basket, bowl or anywhere you place food to be consumed. 

As a Chef, you know the art of presenting food. When I was an apprentice, I had to learn the art of presenting. 

EATING WITH YOUR EYES

PICTURES TALK A THOUSAND WORDS. In Trades school we learnt the theoretical part of food presentation. There are some guidelines for a good dish presentation on a plate. At work, we learnt the practical part.

THE PLATE has two parts. The rim of your plate has the purpose for you to hold, turn or carry the full plate. The inner circle area is where your food will be placed.

When we plated up a function (large number catering) menu, we had to either wear gloves to avoid finger prints on the rim of the plate or move the plates by holding them below the rim. No garnishes what so ever on the rim of a plate. The picture below has grounded peppercorns on the rim of the plate. Today, in 2016, this is accepted throughout the World. When I was an apprentice, that would be an absolute no no. 

THE TEMPERATURE  is also a very important. Cold dishes and desserts (except Ice Cream) are placed on a cold plate. Ice Cream would be placed on a frozen temperature plate. A hot dish is always served on a warm to hot plate or bowl, to keep the food warmer for longer.

The picture below was a typical function menu served while I was an apprentice 1978-81.

Nothing on the rim of the plate and the garnish was the vegetable sticks wrapped in bacon and fine cut chives.

When I did my apprenticeship, I learn to serve food to a guest well presented and clean plate rims. Even a bread roll was placed on a paper napkin on the bread plate with a butter portion. Everything had to look very nice, showing our guest that we care in what we do. 

The picture above is a Pork Schnitzel with Vegetables and Chips, garnished with a lemon wedge and a Chicory leaf. Personally, I would choose a bigger size plate as the food presentation on this plate looks overloaded. 

The picture above is one of my salad creations, a chicken and vegetable salad on a bed of tomatoes and garnished with sweet basil. Having a dish with lots of different colours will just about garnish itself. Also with this dish, the rim of the plate is clean. 

Over the years of me becoming a Chef, working in different Hotels and Restaurants, I would see and learn more styles of food presentation.

The look of a dish is the trade mark of a Chef, the taste of the dish comes second but just as important as the presentation. A guest eats with the eyes before the taste buts. First impressions always count.

Next week I share with you the duties we had as Chef Apprentices. You have a great week, enjoy life and fine foods. 

Chef Marc